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Friday, December 24, 2010

Ok, I'll admit it: I'm a Tofurky virgin. The nice folks at Tofurky must have gotten wind, because they sent me a coupon for a free Tofurky Vegetarian Feast. I'm bringing it as my contribution to Christmas dinner tomorrow. My very large, very omnivorous family will weigh in. And like me, they tell it like it is...so stay tuned for the verdict, and for part 3 of my Paris trip. Happy Holidays, amigos!

18 comments:

Good luck with your family! I love tofurkey, have had it for a few holidays in the past years. My omni fiance likes it too (he will only eat tofurkey deli slices!), and I'm bringing a roast to my family christmas dinner tonight! Maybe they'll try it? They'll probably just look at it and make fun of me, typical :)

I had tofurkey for the first time at our early family Christmas last week. I loved it and was surprised that both the taste and texture were"turkey-like." A couple members of my omni family dared to try it and said they enjoyed it too. In fact, I having it again for our real Christmas dinner. The gravy that comes with it is way too salty, though, so I'll either doctor it up or make my own.

I bought a Tofurkey for Thanksgiving, and didn't read the directions. I thought it would be like any other tofu product that you can nuke for 15 minutes before dinner...not so much with the Tofurkey! I didn't realize it had to thaw and cook for more than two hours...needless to say all I ate for Thanksgiving was some corn and green bean casserole. :) Live and learn, right?

I can't leave well-enough alone, so I roast mine like this (if you're interested!):Make a layer of thinly sliced red potatoes, mushrooms and carrots in a big casserole pan, then place the tofurkey roast on top. Then pour red wine, soy sauce, chopped garlic, granulated onion and olive oil over top. Cover with foil and bake for 1-1.5 hours. Baste every half hour, and turn the roast a few times. Delish!